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MX2018012774A - Queso fresco estable al calor. - Google Patents

Queso fresco estable al calor.

Info

Publication number
MX2018012774A
MX2018012774A MX2018012774A MX2018012774A MX2018012774A MX 2018012774 A MX2018012774 A MX 2018012774A MX 2018012774 A MX2018012774 A MX 2018012774A MX 2018012774 A MX2018012774 A MX 2018012774A MX 2018012774 A MX2018012774 A MX 2018012774A
Authority
MX
Mexico
Prior art keywords
whey
fresh
cheese
bound
food products
Prior art date
Application number
MX2018012774A
Other languages
English (en)
Other versions
MX387769B (es
Inventor
Jaap Helmens Harm
Vlaanderen Jerôme
Original Assignee
Cooperatie Avebe U A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cooperatie Avebe U A filed Critical Cooperatie Avebe U A
Publication of MX2018012774A publication Critical patent/MX2018012774A/es
Publication of MX387769B publication Critical patent/MX387769B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01025—4-Alpha-glucanotransferase (2.4.1.25)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La presente invención se refiere a queso fresco unido al suero de leche tal como queso crema, y la estabilización del mismo usando almidón granular y un almidón tratado con amilomaltasa y/o un emulsificador, y a métodos para elaborar tales quesos frescos. Los quesos frescos unidos al suero de leche con estos ingredientes adicionales presentan estabilidad incrementada, lo cual los hace adecuados para aplicación en productos alimenticios calentados. En adición, la invención se dirige a productos alimenticios que comprenden tales quesos frescos unidos al suero de leche, así como también a métodos para elaborar estos productos alimenticios, y al uso de un almidón granular y almidón tratado con amilomaltasa para la estabilización de un queso fresco unido al suero de leche.
MX2018012774A 2016-04-18 2017-04-18 Queso fresco estable al calor. MX387769B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16165838 2016-04-18
PCT/NL2017/050243 WO2017183968A1 (en) 2016-04-18 2017-04-18 Heat stable fresh cheese

Publications (2)

Publication Number Publication Date
MX2018012774A true MX2018012774A (es) 2019-01-14
MX387769B MX387769B (es) 2025-03-18

Family

ID=55802247

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018012774A MX387769B (es) 2016-04-18 2017-04-18 Queso fresco estable al calor.

Country Status (11)

Country Link
US (1) US11622565B2 (es)
EP (1) EP3445176B1 (es)
JP (1) JP6828137B2 (es)
CN (1) CN109152376A (es)
AU (1) AU2017254323B2 (es)
BR (1) BR112018071462B1 (es)
CA (1) CA3021441C (es)
DK (1) DK3445176T3 (es)
ES (1) ES2772818T3 (es)
MX (1) MX387769B (es)
WO (1) WO2017183968A1 (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR20180100020A (el) * 2018-01-19 2019-09-06 Τζαφεττας Τυροκομικη-Κτηνοτροφικη Ανωνυμη Εταιρεια Εδεσμα πολτου μυζηθρας και λοιπων τυριων και μεθοδος παραγωγης του
CN114513956A (zh) * 2019-09-24 2022-05-17 菲仕兰坎皮纳荷兰公司 奶酪蛋糕及其生产方法
JP7503290B2 (ja) * 2020-01-28 2024-06-20 清田産業株式会社 食品性能改良剤及びこれを用いた食品の製造方法
JP2022046073A (ja) * 2020-09-10 2022-03-23 積水化成品工業株式会社 多糖類粒子、化粧料、及び、多糖類粒子の製造方法
EP3981797A1 (en) * 2020-10-12 2022-04-13 Bostik SA Starch-based aqueous adhesive composition
EP4292437A4 (en) * 2021-02-15 2025-04-23 Ajinomoto Co., Inc. METHODS FOR RESPECTIVELY PRODUCING A CHEESE AND A CHEESE SUBSTITUTE USING AN ENZYME
CN113170821A (zh) * 2021-05-28 2021-07-27 妙可蓝多(吉林)乳品科技有限公司 一种煎烤奶酪的制备方法及其奶酪
US20230129124A1 (en) * 2021-06-11 2023-04-27 Kraft Foods Group Brands Llc Plant-Based Cream Cheese Product and Method of Making a Plant-Based Cream Cheese Product
JP7728659B2 (ja) * 2021-06-18 2025-08-25 雪印メグミルク株式会社 チーズ類およびチーズ類の製造方法
CN114568474A (zh) * 2022-02-18 2022-06-03 广西朗盛食品科技有限公司 一种耐烘烤馅料及其制作方法

Family Cites Families (20)

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US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese
JPS56154950A (en) 1980-05-05 1981-11-30 Yukie Sukegawa Preparation of food like bean curd using milk
US6221420B1 (en) 1993-07-30 2001-04-24 National Starch And Chemical Investment Holding Corporation Foods containing thermally-inhibited starches and flours
JP2973844B2 (ja) * 1994-04-27 1999-11-08 不二製油株式会社 クリームチーズ様食品の製造法
US5807601A (en) * 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch
NL1004214C2 (nl) 1996-10-07 1998-04-10 Avebe Coop Verkoop Prod Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel.
US6093439A (en) * 1998-05-08 2000-07-25 National Starch And Chemical Investment Holding Corporation Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
US6406736B1 (en) * 2001-03-12 2002-06-18 Kraft Foods Holdings, Inc. Process for making cream cheese products without whey separation
US6913774B2 (en) * 2002-08-01 2005-07-05 Kraft Foods Holdings, Inc. Gum application in wheyless cream cheese systems
NZ527436A (en) * 2003-08-07 2005-08-26 Fonterra Co Operative Group Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields
US7611743B2 (en) 2004-03-24 2009-11-03 Kraft Foods Global Brands Llc Low protein cream cheese
US20060188631A1 (en) * 2005-02-18 2006-08-24 Kyungsoo Woo Pregelatinized chemically modified resistant starch products and uses thereof
WO2008071744A2 (en) 2006-12-13 2008-06-19 Dsm Ip Assets B.V. Cream substitute
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BR112013014821A2 (pt) * 2010-12-13 2016-07-19 Dsm Ip Assets Bv géis espalháveis
US10463066B2 (en) 2012-05-15 2019-11-05 Tate & Lyle Ingredients Americas Llc Process for preparing inhibited non-pregelatinized granular starches
GB2506695B (en) 2012-10-02 2015-01-07 Tate & Lyle Ingredients Process for preparing an inhibited starch
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JP6507481B2 (ja) * 2014-03-28 2019-05-08 不二製油株式会社 糸曳き性チーズ様食品

Also Published As

Publication number Publication date
US20190261640A1 (en) 2019-08-29
CA3021441C (en) 2021-06-29
JP2019511252A (ja) 2019-04-25
WO2017183968A1 (en) 2017-10-26
CN109152376A (zh) 2019-01-04
US11622565B2 (en) 2023-04-11
DK3445176T3 (da) 2020-02-24
MX387769B (es) 2025-03-18
ES2772818T3 (es) 2020-07-08
BR112018071462B1 (pt) 2022-10-11
AU2017254323B2 (en) 2019-08-29
EP3445176B1 (en) 2019-12-25
EP3445176A1 (en) 2019-02-27
JP6828137B2 (ja) 2021-02-10
BR112018071462A2 (pt) 2019-02-05
CA3021441A1 (en) 2017-10-26
AU2017254323A1 (en) 2018-11-08

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